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Asian-Australas J Anim Sci > Volume 8(4); 1995 > Article
Ruminant Nutrition and Forage Utilization
Asian-Australasian Journal of Animal Sciences 1995;8(4): 343-346.
DOI: https://doi.org/10.5713/ajas.1995.343    Published online August 1, 1995.
Effect of ginger rhizome extract on tenderness and shelf life of precooked lean beef
K. J. Kim, Y. B. Lee
Abstract
The inclusion of crude ginger rhizome(zingiber offcinale) extract at 0.5 to 1.0%(v/w) in the marination of marginally acceptable lean beef improved meat tendemess by 20-30% in the absence of 2% salt and by 35-45% in the presence of 2% salt. Ginger extract also retarded the development of rancidity and increased shelf-life of precooked lean beef two-fold in saran-wrap(no vacuum) storage at 4째C. Ginger rhizome improves the palatability and acceptability of lean beef from carcasses of marginal quality. It is particularly beneficial for the preparation of pre-cooked ready-to-eat beef products that are not vacuum-packaged.
Keywords: Lean Beef; Ginger Rhizome; Tenderness; 2-Thiobarbituric acid; Antioxidant


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